Description
This One Pan Autumn Chicken Dinner brings together juicy roasted chicken, sweet potatoes, Brussels sprouts, and apples, all seasoned with fall herbs and baked on a single sheet pan. With minimal prep and clean-up, this cozy, wholesome recipe is perfect for busy weeknights or a comforting Sunday supper.
Ingredients
Units
Scale
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
For the Vegetables
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts, halved
- 2 medium apples, cored and cut into wedges
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Optional Garnish
- Fresh parsley, chopped
Instructions
- Preheat and Prepare Pan Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy clean-up.
- Season the Chicken Pat the chicken thighs dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, rosemary, and paprika. Rub this mixture all over the chicken thighs and set aside.
- Prep the Vegetables In a large bowl, toss the sweet potatoes, Brussels sprouts, apples, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cinnamon until evenly coated.
- Arrange on Sheet Pan Spread the seasoned vegetables evenly on the prepared sheet pan. Nestle the chicken thighs skin-side up among the vegetables.
- Bake Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized.
- Finish and Serve Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley if desired, and serve warm straight from the pan.
Notes
- Substitute boneless chicken thighs or breasts, but adjust the cooking time as needed.
- Swap in other hearty fall veggies like carrots, parsnips, or butternut squash.
- For crisper chicken skin, broil for the last 2-3 minutes of baking.
- Leftovers keep well for meal prep—store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 425
- Sugar: 13g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 4.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 110mg
